CARROT CAKE WITH CREAM CHEESE FROSTING

Carrot Cake With Cream Cheese Frosting image

Provided by breezermom

Time 55m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 cup walnuts, finely chopped
2 cups carrots, shredded
1/2 cup canned crushed pineapple, drained well
1 cup shredded coconut
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
chopped walnuts (optional)

Steps:

For the cake:.
Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.
Sift together the flour, sugar, salt, baking soda, and cinnamon into a bowl and stir together.
Combine the walnuts, carrots, pineapple, and coconut in a bowl.
Add the oil, eggs, and vanilla to the dry ingredients and stir to combine. Then add the carrot mix and blend together. Pour into three 9-inch cake pans that have been greased and floured. Bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Refrigerate in the pans! To remove from the pans, briefly heat the bottom of the pans on the stove and flip out onto a piece of parchment.
For the frosting:.
Combine the cream cheese, butter, vanilla, and confectioner's sugar in a mixing bowl and cream together. Spread 1/3 cup between the layers, and use the remaining frosting over the top and sides. To garnish, use the optional chopped walnuts.

Nutrition Facts : Calories 733.4, Fat 41, SaturatedFat 12.1, Cholesterol 82.6, Sodium 472.6, Carbohydrate 88.4, Fiber 2.5, Sugar 68.8, Protein 6.9